MANILA, Philippines—When Kimberly Baquiano-Hita and her siblings joined a food bazaar in 2017, their objective was just to raise enough funds to pay for a lone blender which they acquired through credit card.
Hita, the eldest of four siblings, said they initially offered just dessert and drinks, crossing their fingers that all they prepared for that day would be sold out. Now, amid the pandemic, their business—Thai Mango—has 100 employees, five cloud kitchens and stalls in bazaars across Metro Manila.
“During that time sa bazaar, it’s just really a small table and one blender na inutang pa namin sa credit card, so doon siya nagstart. ‘Yung blender na ‘yun, our goal that day is mabayaran siya. We were praying na sana masold-out kami, makabayad kami ng P12,000 blender, sana may bumili,” Hita told INQUIRER.net in an interview.
(During that time in the bazaar, it’s just a small table and one blender that we bought through a credit card. Our goal that day is to pay for that blender. We were praying to sell all our items and pay P12,000 for the blender.)
On that day, they were not just able to sell all the food they prepared and pay for the blender, but also earned enough to set up more stalls in other bazaars, and later, to open up two physical stores in the metropolis.
Thai Mango, according to Hita, its chief executive officer (CEO), offers Thai food for all ages, including millennials. The brand aims to present Thai food in a “colorful and vibrant” manner—or the so-called “Instagrammable” way that appeals to younger generations.
But the COVID-19 pandemic did not spare the business. With persistent lockdowns, Thai Mango’s two stores temporarily closed last year.
“Nung pandemic, negative na, red line na talaga ‘yung aming sales data, and I was planning to apply na rin, but during that time, I was really praying what is the direction of the Lord to me and it was very clear, I need to stay until the end of 2020,” said Hita.
(During the pandemic, our sales data reached the red line and I was planning to apply in companies, but during that time, I was really praying for the direction of the Lord for me and it was very clear that I need to stay until the end of 2020.)
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“During that time sobrang lakas ng COVID, ‘yung lockdowns talaga ay tuloy-tuloy, but it was very clear to me that I need to stay until the end of the year not knowing kung ano ‘yung plano niya. So nagstay lang ako,” she added.
(During that time, COVID-19 cases are high and lockdowns are persisting, but it was very clear to me that I need to stay until the end of the year not knowing his plan.)
In order to adapt to the challenges caused by the pandemic, Thai Mango instead set up cloud kitchens, or facilities built to produce food for delivery, which enabled the business to operate at a lower cost. Thai Mango now has five cloud kitchens in Quezon City, Makati, Manila, Parañaque and Marikina.
Servant leadership
With their mom abroad as an overseas Filipino worker (OFW), Hita had to step up as the eldest among her siblings when they were younger. She said this eventually trained her to become a leader in their business, with her siblings as department heads. In fact, she said they started Thai Mango so that their mom can finally go home to the Philippines and no longer work as an OFW.
But for Hita, who is now 29 years old, leadership also involves service for other people.
“Servant leadership ang tawag ko dyan (I call that servant leadership). You need to serve first before you lead. You need to set an example first before you say something na ito ‘yung gagawin nila (that they should do this). Servant leadership is being willing to serve first before you command or demand something. For me, ‘yun ‘yung (that is the) right kind of leadership. It begins with service for the people under you,” she said.
She adds that she does not want the business to be just about work, but to also bring significance to other people.
“Kung tatanungin ako (If I will be asked) as a CEO of Thai Mango, I want to make sure na hindi lang siya (that it is not just) about work, since ‘yung mga ka-work ko is (I am working with) my family. I want that this business is not just purely work but to have significance not just to my family but to other people.
“Kasi our advocacy talaga (Our real advocacy) in Thai Mango is to help small churches in the provinces. We want to make sure that the benefit of the business is not just around us but maging channel of blessing siya (but for it to be a blessing) to other organizations as well,” she said.
Hita describes herself as an “activator” who wants to get things done with excellence. For her, “a plan is nothing without action and result.”
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Life verse
Hita stands by her inspiration and guide—Matthew 6:33, which is about seeking God first over anything else.
“For me, that is my life verse because I experienced it in my personal life. That’s why this success that we have right now is the result of seeking Him first in the beginning of establishing this business, and until now we are continuing kung ano ‘yung pinapagawa niya (what he wants us to do),” she said.
For the young CEO, consistency, hard work, excellence, and the right team are among the keys to the success so far achieved by Thai Mango.
“As I look back sa mga nangyari, the reason why we have this success, siguro sa consistent hard work. ‘Yung hindi siya kung kailan gusto mo lang but it is a consistent hard work and ‘yung result talaga, darating siya. And hindi lang siya consistent hard work but an excellent work, hindi basta bastang trabaho,” she shared.
(As I look back at the things that happened, I realize that the reason why we have this success is consistent hard work. You should not do things when you want to but you should have consistent hard work before results can come out. And it should not just be consistent hard work but excellent work.)
“When you do it, do it for the Lord, not for the human master. At the end of the day, [you can say], ‘Lord, this is the work I have done. I hope you are proud,’” Hita added.
